You are here

Halloween Layer Cake - Recipe

GialloZafferano's picture
Sonia, with her special assistant, shows how to make an amazing Halloween layer cake, that combines orange and chocolate flavors in a delightful way!
Ingredients
For the orange-hazelnut dacquoise
  Egg whites 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Hazelnuts 410 Gram, ground
  Flour/Cornstarch 45 Gram
  Orange zest 1 Teaspoon
  Vanilla powder 1 Pinch
For the chocolate-almond dacquoise
  Almond flour 400 Gram, ground
  Unsweetened cocoa powder 40 Gram
For the orange custard
  Whole milk 2 Cup (32 tbs)
  Egg yolks 1⁄2 Cup (8 tbs)
  Sugar 150 Gram
  Flour/Cornstarch 50 Gram
  Vanilla pods 1 Medium
For the chocolate custard
  Whole milk 1 Cup (16 tbs)
  Heavy cream 1 Cup (16 tbs)
  Dark chocolate 100 Gram
  Flour/Cornstarch 20 Gram
  Cornstarch 20 Gram
  Sugar 125 Gram
For the ganache
  Dark chocolate 500 Gram
  Heavy cream 500 Milliliter
For garnishing
  Puff pastry 5 Small
For the orange glaze icing
  Powdered sugar 80 Gram
  Water 2 Tablespoon
  Marzipan 20 Gram
  Food coloring To Taste
Directions

GETTING READY
1. Preheated oven at 430°F / 220°C.
2. Prepare a baking tray lined with parchment paper; draw a circle about 8 ½ inch circle and keep it aside until needed.
3. Making the chocolate custard: In a large saucepan pour the milk and cream, and bring to a simmer.
4. In another bowl combine the egg yolks and sugar, beat quickly, and shift in the flour & cornstarch. Now add the entire content it to the warm milk and cream.
5. Keep whisking until the mixture is thickened, remove from heat and add the chocolate stir it till chocolate melts, Store it in a glass bowl & cover with cling film and leave it in the fridge to cool.
6. Making the orange custard: In a large saucepan pour the milk and then vanilla seeds along with the pod and bring to a simmer.
7. In another bowl beat the egg yolks, shift in the flour & sugar mix well. Once the milk is hot remove the vanilla pod, add the entire egg content to the warm milk in a thin stream and whisk constantly. Finally add the orange zest
8. When the mixture is thickened remove from the heat and store the orange custard in a glass bowl cover it with cling film and leave it in the fridge to cool.
9. Making of chocolate ganache: In a large saucepan pour the heavy cream and bring to a boil then add the chocolate and whisk every 15-20 minute until the mixture reaches a spread able consistency pour the ganache in a glass bowl and leave it in the fridge to cool.

MAKING
10. Prepare the orange-hazelnut dacquoise: In a stand mixer bowl beat the egg whites until frothy, mix sugar and vanilla powder and start adding 1 tablespoon sugar one at a time followed by orange food coloring.
11. In a bowl mix the cornstarch & hazelnut meal and add the content to the meringue and stir gently until the dry ingredients have been incorporated.
12. Once done grate in the orange zest and mix well, now place the mixture in a pastry bag fitted with ¼ inch plain nozzle.
13. Take the prepared baking tray and pipe the mixture in a spiral shape starting from the center once done sprinkle powdered sugar and bake the dacquoise for 8 minute in a preheated static oven. You have to make 8 layers.
14. When the dacquoise is baked you can layer them one on top of the other separated with the parchment paper and cover it with cling film this will maintain the moisture and prevent the dacquoise from drying out..
15. Prepare the chocolate-almond dacquoise: In a stand mixer bowl beat the egg whites until frothy, mix sugar and vanilla powder and start adding 1 tablespoon sugar one at a time followed by orange food coloring.
16. In a bowl mix the almond flour & unsweetened cocoa powder, and add the content to the meringue and stir gently until the dry ingredients have been incorporated.
17. Follow the same procedure for lining and baking as done for the orange-hazelnut dacquoise but you only have to make 4 layers for the chocolate-almond dacquoise.
18. For the orange glaze icing mix the powdered sugar with 2 tablespoon of hot water, mix together till you get a smooth thick paste like consistency now add the orange food coloring.

FINALIZING
19. Start assembling the cakes, but before that save a little chocolate custard in a piping bag for garnish.
20. Begin with a base of orange-hazelnut dacquoise followed by orange custard, topped with chocolate-almond dacquoise and then chocolate custard, Continue until all the dacquoise are layered.
21. Icing the cake: Cover the cake with chocolate ganache, spread it evenly on all sides of the cake, once done keep it in the fridge to cool.
22. Decorations for the cake: Take 4 puff pastry which will resemble the pumpkins when done, scoop the center and fill the pastry with the reserved custard., cover the puff pastry with the orange glaze and allow to set and dry for few minutes.
23. Take the green colored marzipan and shape it into leaves and stems for the pumpkins.
24. Decorate the cake with orange pumpkins and green colored marzipan leaves and stems.

SERVING
25. Serve a large piece of delicious Halloween Layer Cake to your guest on this Halloween day.

TIPS
For the Orange Custard: You can add the orange zest in the milk along with the vanilla pod.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Occasion: 
Halloween
Preparation Time: 
120 Minutes
Cook Time: 
110 Minutes
Ready In: 
230 Minutes
Servings: 
12

Rate It

Your rating: None
4.325
Average: 4.3 (4 votes)